Directions Edit

  1. Season the fish with the garlic, olive oil, salt and laurel.
  2. In a large saucepan place the Onion sliced in rings, the garlic, the laurel, the pepper, the tomatoes chopped up, the sage and the olive oil.
  3. Fry this for a short while then add the potatoes, the cassava, the yam and the pumpkin cut into cubes. Allow it to stew for a while, adding sufficient water for this purpose.
  4. When nearly all the ingredients are cooked, add the fish.
  5. When the fish is cooked the broth is ready.
  6. If the broth is too watery then, separate from the saucepan, you can dilute a spoon of flour with a small quantity of the broth, and add this to the saucepan with a wooden spoon, to ensure that it does not stick to the spoon.
  7. The broth can be accompanied, on the same plate, with white rice, or with maize porridge.

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